I’m a total sucker for specialty grocery stores, and I’ve been a fan of San Francisco’s legendary Bi-Rite market since I moved here in 2004. At the original location on 18th street, Bi-Rite packs an enormous selection of goodies into their tiny 2,000-square-foot space: uncommon seasonal produce, local cheeses, exquisite chocolates, and sweet treats from their creamery across the street. I always find new-to-me local, artisanal, organic treats to try, making it well worth the effort of navigating narrow aisles and joining my fellow SF foodies in line.

I’ve always felt a bit intimidated by bundt cakes. They’re just so BIG, and they bring with them so many opportunities for things to go wrong. They can come out dry, burn on the outside while staying raw inside, or stick, cement-like, to the interior of the pan. I’ve baked and styled my fair share of bundt cakes for NYT over the years (in fact the very first recipe that Sarah and I styled for them was this tunnel-of-fudge cake baked in a bundt pan!) But nine years into this site, I thought it was finally time to embrace the bundt.

A vegetarian take on the Southern favorite shrimp and grits, aka Shrooms and Grits! Creamy grits loaded with cheddar cheese support meaty king oyster, shiitake, and maitake mushrooms seasoned with tomatoes, peppers, and a splash of cream.

This pillow of creamy grits on which rest a mess of meaty mushrooms in buttery tomato sauce is winter comfort food at its best. I adapted this dish from a recipe that Sarah and I styled for The New York Times last year. I thought I’d died and gone to heaven when I slipped a spoonful of ultra cheesy, creamy grits and tomato-based sauce into my mouth. Since I’m mostly vegetarian these days, I vowed someday to try the recipe with seared mushrooms swapped in for the shrimp.

Going gluten free doesn’t have to mean going without dessert! These gluten free pies, tarts, and galettes go beyond traditional pumpkin and apple, and they’re delicious enough to offer up at any holiday table, whether or not your guests are gluten free. The recipes use whole grain flours, nuts, seeds, and fruit for an added nutritional boost, and no gums ever.

With a buttery shortbread crust, creamy pumpkin pudding, and billows of whipped cream, this gluten free pumpkin cream pie is sure to be a win at any holiday gathering.

Checking In

It’s been a rough week here in the golden state between a mass shooting and some of the worst wildfires in history. My heart is breaking for all those affected. It is my hope that we can use our ingenuity to halt climate change and create sane gun laws, and that starts with our elected officials.

This year, desperate for change, I set aside my social anxiety and tried phonebanking and canvassing at the encouragement of activist friends. Action is indeed the antidote to despair, and canvassing is one of the best ways to win elections, so it was a win-win. Not only did I feel like I was making a difference, I also bonded with fellow canvassers. Though exhausting, it felt mentally like better self-care than any spa day or yoga class. If you’re interested in getting involved, this website has good info on efforts all around the country.

No oven? No problem! These easy and healthy no-bake desserts have your sweet cravings covered, no heat necessary. While many no-bake desserts rely on premade cookies and loads of dairy and sugar, these sweet treats work for a variety of diets: gluten-free, grain-free, refined sugar-free, dairy-free, raw, paleo, and vegan.